1 gallon whole milk 1 cup heavy cream (optional) 1/2 teaspoon salt 5 tablespoons fresh lemon juice Add the milk, cream, and salt to a large, heavy-bottomed stockpot. Cook over medium to medium-high heat, stirring frequently to prevent scorching, until the milk reaches 190º F. … [Read more...] about Whole Milk Ricotta
Weekly Menu: A Green Spring
A spring greens inspired menu plan with spinach, chard, and arugula all featured for those with a green-heavy CSA. Plus, a bit of Irish holdover. Get the recipe for creamed spinach cups over on the Attune Foods blog My hands were cold, so I made a cup of rooibos tea. An influx … [Read more...] about Weekly Menu: A Green Spring
Grapefruit Halibut Ceviche with Plantain Chips: Spring Break Eats
Sturdy halibut chunks are marinated in lime, then tossed with grapefruit, red onions, jalapeños, and cilantro in this ceviche served with baked plantain chips. Now that I have confessed my inner most desires to you, I thought we should continue along the road of discovery. In … [Read more...] about Grapefruit Halibut Ceviche with Plantain Chips: Spring Break Eats
Grapefruit Halibut Ceviche
1 8-ounce Alaskan halibut filet (fresh caught or flash frozen) 1 cup lime juice 2 pink grapefruits 1/4 red onion, diced 2 jalapeños, diced 2 tablespoons fresh minced cilantro 1 teaspoon kosher salt fresh cracked black pepper Cut the halibut into 1/2" pieces and place in a … [Read more...] about Grapefruit Halibut Ceviche
Baked Plantain Chips
4 green plantains 3 tablespoons coconut oil sea salt Preheat the oven to 400º F. Peel the plantains and thinly slice, using a mandoline if possible. Set aside. In a large saucepan, melt the coconut oil over medium heat. Turn off the heat once the coconut oil is completely … [Read more...] about Baked Plantain Chips
